- 3 cups (450g) raisins
- 1½ cups (240g) sultanas
- ½ cup (95g) chopped dried figs
- 1 cup (140g) slivered almonds
- 1 cup (140g) chopped dates
- 1 cup (170g) grated Granny Smith (green) apple
- 1¼ cups (310ml) Pedro Ximénez sherry
- 300g unsalted butter, softened
- 1¼ cups (220g) brown sugar
- 2 vanilla beans, split and seeds scraped
- 4 eggs
- 2½ cups (375g) plain (all-purpose) flour, sifted
- ¼ teaspoon bicarbonate of (baking) soda, sifted
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground allspice
- ¼ cup (60ml) Pedro Ximénez sherry, extra
- Place the raisins, sultanas, figs, almonds, dates, apple and sherry in a bowl and stir to combine. Cover and allow to soak in a cool, dark place for 24 hours, stirring occasionally. Preheat oven to 140°C (275°F).
- Place the butter, sugar and vanilla seeds in the bowl of an electric mixer and beat for 8 minutes or until light and creamy. Gradually add the eggs, beating well after each addition.
- Place the soaked fruit, flour, bicarbonate of soda, cinnamon and allspice in a large bowl and mix well, ensuring the fruit is evenly coated with flour. Add the butter mixture and stir until well combined. Line a 20cm-square greased cake tin with two layers of non-stick baking paper. Spoon in the mixture and smooth the top. Bake for 2 hours 25 minutes – 2 hours 35 minutes or until cooked when tested with a skewer.
- Spoon over the extra sherry while the cake is still warm. Allow to cool in the tin. Serves 12.
+ You can make this cake up to four weeks in advance. Wrap the cooled cake firmly in plastic wrap and store in the refrigerator. Bring it to room temperature to serve.
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